Low soluble solids acid gels and methods for making same
A gel composition including a low ester pectin in an amount from about 1.0 to about 2.5 percent by weight of the gel composition, acetic acid in an amount such that the gel composition has a pH from about 2.4 to about 3.5, and having a gel strength from about 5 grains to about 250 grams. A method for making the gel is also disclosed. The method includes dissolving a low ester pectin in an acetic acid solution, heating the mixture to a temperature from about 80° C. to about 100° C., and cooling the mixture.
1. An odor absorbing gel composition, comprising:
a low ester pectin in an amount from about 1.0 to about 3.5 percent by weight of the gel composition; and
acetic acid in an amount such that the gel composition has a pH from about 2.4 to about 3.5,
wherein the gel composition has a gel strength from about 5 grams to about 250 grams.
2. The composition of claim 1 , wherein the low ester pectin is a conventional low ester pectin having a degree of esterification of less than about 55.
3. The composition of claim 2 , wherein the conventional low ester pectin has a degree of esterification from about 15 to about 55.
4. The composition of claim 2 , wherein the conventional low ester pectin has a degree of esterification from about 25 to about 45.
5. The composition of claim 2 , wherein the conventional low ester pectin has a degree of esterification from about 30 to about 40.
6. The composition of claim 2 , wherein the conventional low ester pectin is present in an amount from about 1.5 to about 3.5 percent by weight of the gel composition.
7. The composition of claim 1 , wherein the low ester pectin is an amidated low ester pectin.
8. The composition of claim 7 , wherein the amidated low ester pectin has a degree of amidation from about 15 to about 30.
9. The composition of claim 1 , wherein the acetic acid comprises vinegar, glacial acetic acid, or a combination thereof.
10. The composition of claim 1 , wherein the acetic acid comprises a combination of vinegar and glacial acetic acid having a weight ratio of glacial acetic acid to vinegar of less than about 0.35.
11. The composition of claim 1 , wherein the acetic acid comprises a combination of vinegar and glacial acetic acid having a weight ratio of glacial acetic acid to vinegar less than about 0.15.
12. The composition of claim 2 , wherein the gel composition has a pH from about 2.45 to about 3.25.
13. The composition of claim 7 , wherein the gel composition has a pH from about 2.95 to about 3.45.
14. The composition of claim 1 , further comprising calcium acetate in an amount from about 0.0160 to about 0.0220 percent by weight of the gel composition.
15. The composition of claim 2 , wherein the gel composition has a gel strength from about 5 grams to about 40 grams.
16. The composition of claim 7 , wherein the gel composition has a gel strength from about 30 grams to about 230 grams.
17. The composition of claim 2 , further comprising calcium acetate in an amount from about 0.0160 to about 0.0220 percent by weight of the gel composition,
wherein the conventional low ester pectin has a degree of esterification from about 30 to about 40 and is present in an amount from about 1.5 to about 3.5 percent by weight of the gel composition.
18. The composition of claim 7 , wherein:
the amidated low ester pectin has a degree of amidation from about 15 to about 30 and is present in an amount from about 2.0 to about 3.5 percent by weight of the gel composition, and
the acetic acid comprises vinegar.
19. The composition of claim 7 , wherein:
the amidated low ester pectin has a degree of amidation from about 15 to about30 and is present in an amount from about 3.0 to about 3.5 percent by weight of the gel composition, and
the acetic acid comprises a combination of vinegar and glacial acetic acid having a weight ratio of glacial acetic acid to vinegar of from about 0.025 to about 0.05.
20. A method of making an odor absorbing gel composition, comprising:
dissolving a low ester pectin in an acetic acid solution to form an acidic pectin mixture;
heating the acidic pectin mixture to a temperature from about 80° C. to about 100° C.; and
cooling the mixture to room temperature to form a gel,
wherein the tow ester pectin is present in the gel composition in an amount from about 1.0 to about 3.5 percent by weight of the gel composition, the acetic acid is present in the gel composition in an amount such that the gel composition has a pH from about 2.4 to about 3.5, and the gel composition has a gel strength from about 5 grams to about 250 grams.